Best Savory Oat Pilaf Recipes

COCONUT OAT PILAF

Coconut Oat Pilaf image

The narrow spectrum of highly sweetened morning food is limiting and ultimately boring. This coconut oat pilaf, which most folks might think of as an evening dish, is spicy and aromatic. And it will change the way you think about oatmeal.

Provided by Mark Bittman

Categories quick, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons peanut oil or butter
1 1/2 cups steel-cut oats (not rolled), rinsed and drained
1 tablespoon minced or grated ginger
1 tablespoon mustard seeds (brown or black are both fine)
3 cardamom pods
1 or 2 dried red chilies, like Thai (optional)
Salt
freshly ground black pepper
1/2 cup grated dried unsweetened coconut
1/2 cup chopped fresh cilantro, mint, scallions or parsley, or a combination

Steps:

Put oil or butter in a pot with a tight-fitting lid over medium-high heat. When oil is hot or butter melts, add oats and ginger and stir until coated. Add spices and a pinch each of salt and pepper; stir until fragrant, just a minute or two.
Stir in 2 1/2 cups water, bring to a boil, and reduce heat so mixture gently bubbles. Cook undisturbed, until most of the water has been absorbed and holes begin to appear on surface, 5 to 7 minutes. Cover, remove from heat, and let sit for at least 10 (or up to 20) minutes.
Meanwhile, toast coconut in a skillet over medium-low heat, shaking pan and stirring until it is toasted and fragrant, several minutes (watch carefully that it does not burn). Toss coconut and cilantro into oats, fluffing mixture with a fork. Taste and adjust seasoning if necessary and serve hot or at room temperature.

Nutrition Facts : @context http, Calories 252, UnsaturatedFat 7 grams, Carbohydrate 24 grams, Fat 16 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 8 grams, Sodium 123 milligrams, Sugar 1 gram

SAVORY OAT PILAF

Savory Oat Pilaf image

Blogger Lauren Keating of Healthy-Delicious shares a recipe for savory oats.

Provided by By Lauren Keating

Categories Side Dish

Time 30m

Yield 8

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 small onion, chopped
1 clove garlic, finely chopped
2 cups reduced-sodium chicken broth
2 cups water
1 cup steel-cut oats
4 carrots
1 cup frozen sweet peas
1/4 cup chopped fresh parsley
1 tablespoon grated lemon peel
Dash ground red pepper (cayenne)
Salt and pepper

Steps:

In 3-quart saucepan, heat oil over medium heat. Add onion and garlic; cook about 5 minutes or until softened.
Add broth and water; heat to boiling. Gradually stir in oats. Using coarse side of grater, grate carrots into oat mixture. Reduce heat; simmer 20 minutes or until oats are soft and creamy.
Stir in peas. Cook 3 to 4 minutes, stirring occasionally, until peas are thoroughly heated.
Remove pilaf from heat. Stir in parsley, lemon peel and ground red pepper. Season to taste with salt and pepper.

Nutrition Facts : Calories 130, Carbohydrate 20 g, Cholesterol 0 mg, Fat 1/2, Fiber 4 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 3 g, TransFat 0 g